Creamy scallop and lobster tartare, lightly spicy, on crispy corn toast, onion and avocado (1 piece per person).

Seasonal tomatoes with anchovy picada, gordal olives and capers. Extra virgin olive oil and flor de sal.

Nikkei-style scallop ceviche with pickled cucumber, red onion, fried chulpe corn, lemon and kimchi.

Crispy crystal prawns over freshly worked potato, avocado, mayonnaise, prawn reduction, tobiko and green shoots.

Made with slow-roasted meats and Rougié foie gras. A marvel (1 piece).

Fluffy, lightly smoked cod fritter with honey and romesco.

Crispy lobster croquette with brava sauce and roasted-garlic mayonnaise, Barceloneta bomba style.

With traditional flour-and-egg batter, yuzu mayonnaise, soy and lime zest.

Confit and fried baby potatoes. Served over brava sauce, roasted-garlic mayonnaise, gochujang mayo and chipotle mayo.

Grilled, very tender as they should be. Served with piquillo peppers, sea salt flakes, virgin olive oil and a reduction of their own ink.

Served whole and fried, with Asian sauces, fried onion, mint and coconut. Even the bones are eaten.

Tender homemade meatballs, slow-cooked in meat juices with baby vegetables.

Veal tripe stew with chickpeas, slow-cooked.

Exclusive cut of acorn-fed pork, seared outside and juicy inside. Served with potatoes, peppers, sea salt flakes and chimichurri.

Skin-on, double-fried. Crispy and perfectly salted.

Al dente, dressed with pistachio pesto and grated Parmesan.

Refreshing lemon and ginger sorbet, served with vodka.

Smooth crema catalana with caramelised sugar and 'carquiñoli' biscuit

Dark chocolate cake, chocolate cream, chocolate sauce, grated truffle, extra virgin olive oil and sea salt flakes.

Made with 4 different cheeses, chosen at their peak ripeness. Very creamy. Surprising.

100% Pedro Ximenez

Zalema, Pedro Ximenez.